Processing method of casing: (Salted casing) Wash the salt particles on the surface with warm water first, and then soak them in warm water for more than 5 hours. Put the soaked casing on the faucet and clean the inner wall of the casing. The purpose of this is to lubricate the inner wall of the casing, so that it is easy to fill the meat.

Matters needing attention in enema casing

In the process of filling, it is necessary to control the speed of meat delivery and ensure that the meat coming out of the meat grinder is uniform and dense, and the sausage is full, so as to prevent the sausage from appearing empty skin after drying.

When filling, pay attention to put the sausage down in the bending direction and put it in the tray to avoid cracking due to distortion. When the casing is damaged, cut off the mouth from the damaged part and put the spilled meat into the machine for refilling. If uneven meat is found in the filling process, stop it in time and drive the filled sausage slowly and evenly by hand to ensure the filling quality.